Spicy Fajita Soup

Ingredients:

• 2 medium onions, chopped
• 2 sweet green peppers, stemmed, seeded and cut into strips
• 0.5 cup frozen corn, defrosted
• 1 can (400 g) of canned tomatoes, diced
• 1 tbsp chopped garlic
• 2 tbsp. chili powder, divide
• 1 chipotle pepper in adobo sauce, chopped
• 1 liter of chicken broth
• 2 cups canola oil for frying
• 12 corn tortillas, cut into 8 pieces
• 1 cup Monterey Jack or Cheddar cheese, grated
• 2 green onions, chopped

Preparation:

1. Place the onion, bell pepper, corn, tomatoes, garlic, 1 tablespoon chili powder, chipotle pepper, and broth in a slow cooker (multicooker). Season with salt and pepper to taste. Cook on low for 4-6 hours.
2. Heat vegetable oil in a deep skillet over medium heat to 185°C (355°F). Fry the tortilla pieces until crisp and golden brown, 1-2 minutes. Transfer to a paper towel to drain, then immediately season with salt and sprinkle with the remaining 1 tablespoon of chili powder.
3. Preheat oven to grill mode.
4. Ladle the soup into ovenproof bowls and top with 2 tablespoons of grated cheese. Place the bowls on a baking sheet and broil under the broiler for 1-2 minutes, until the cheese is golden brown and bubbly. Sprinkle with green onions and serve.